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BUTTERNUT SQUASH RAVIOLI, APPLES, PROSCIUTTO & CREAMY SAUCE

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Ingredients

• O’Sole Mio Ravioli stuffed with Butternut
• 750ml of cream
• 6 thin prosciutto slices
• 2 apples (1 granny smith, 1 red delicious)
• 2 green scallions (sliced)
• Pinch of salt and pepper

Preparation

• In a 4 litre pot fill 3/4 with cold water, add salt and bring to a boil
• In a pan over low heat, place the sliced prosciutto and fry in its own fat until it begins to crispen.
• On a cutting board, cube the apples and slice the scallions.
• Add apples, scallions and prosciutto in the pan. The apple juices will deglaz the pan, be sure not brown the apples.
• Over medium heat, add the cooked warm cream to the pan ingredients and bring to a slow rolling simmer.
• Add the Ravioli to the boiling salted water. Cook according to instructions. When they begin to float they can be removed from the water and added directly to the pan.
• Cook for a couple of minutes and place in a serving bowl or individual plates.

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